Chinese Duck Sauce

Recipe Ingredients

		One
1 lb	454g / 16oz	Plums halved and pitted
1 lb	454g / 16oz	Apricots halved and pitted
1 1/4 cups	296ml	Cider vinegar
3/4 cup	177ml	Water
		Two
1 cup	237ml	Cider vinegar
1 cup	160g / 5.6oz	Firmly packed brown sugar
1 cup	198g / 7oz	White sugar
1/2 cup	118ml	Lemon juice
		Three
1/4 cup	36g / 1.3oz	Chopped ginger
1 cup	62g / 2.2oz	Onion sliced (small)
1		Serrano - seeded (or more)
		Chopped
2		Garlic cloves sliced (small)
4 teaspoons	20ml	Salt
1 tablespoon	15ml	Mustard seed toasted
1		Cinnamon stick

Recipe Instructions

Combine first set of ingredients and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.

Combine second set of ingredients and boil for 10 minutes. Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon.

Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks.

Makes 2 pints.

Source:
Gerald Edgerton

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